Finely diced raw beets take on a deep magenta hue here, tossed with bright lime juice, fresh cilantro, and a little grated ginger for a salsa that's earthy, tangy, and totally unexpected. Draining the beets briefly before mixing keeps every bite crisp and chunky instead of watery, while a touch of turmeric and olive oil rounds out the flavor with warmth and shine. Optional lime zest adds an extra citrusy punch if you want it. This one's a refreshing, crunchy twist on classic pico — great scooped up, spooned over grilled fish or tacos, or eaten straight from the bowl. It's a naturally solid choice for a gluten free spread, no special swaps needed to make it fit right in.
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Place the diced beets in a fine-mesh strainer set over the sink. Sprinkle with 1/4 tsp of the salt, toss to coat, and let drain for 10 minutes — this draws out excess moisture so the salsa stays chunky rather than watery.
While the beets drain, combine the red onion, cilantro, lime juice, ginger, turmeric, olive oil, and lime zest (if using) in a medium mixing bowl and stir to combine.
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